Find out how to prepare a dry and crunchy coxinha

Who doesn’t love a coxinha party, right? There are several ways to make this delicacy which has become a national passion. Check out the dried coxinha recipe and see if any ingredients are missing in the house, because it’s a great option to enjoy the weekend at home. Oh, and there’s also a tip for freezing it and then letting it fry when the urge strikes. Check out the step by step below:

Ingredients for dry and crunchy coxinha

Filling

• 1 tablespoon of soybean oil (15 ml)
• ½ sliced ​​onion (100 g)
• 2 minced garlic cloves
• 500 g of cooked and shredded chicken
• 1 diced tomato
• ½ cup (tea) chicken broth (125 ml)
• green odor and salt to taste

Pasta

• 2 cups (tea) chicken broth (500 ml)
• 500 g of boiled and mashed potatoes
• 4 tablespoons of soy and soybean oil (60 ml)
• 2 cups (tea) of Primor wheat flour (300 g)
• 1 teaspoon of salt

Assembly

• 1 cup (tea) of Primor wheat flour (150 g)
• 2 beaten eggs
• 1 cup (tea) of panko flour (150 g)
• 1 pack of soybean and soybean oil (900 ml)

Method of preparation

Filling

Heat the soybean oil over medium heat and saute the onion for 2 minutes. Add the garlic and saute for another 2 minutes. Add the minced chicken and cook for 5 minutes. Add the other ingredients and cook for another 5 minutes. Reserve.

Pasta

In a large pot, heat the broth over medium heat and add the mashed potatoes and soybean and soybean oil. Mix well until smooth. Add the flour and salt and cook, stirring constantly, for 10 minutes, or until the dough begins to pull away from the bottom of the pan and loses its creamy texture. Reserve and leave to cool covered with plastic wrap.

Assembly

Separate balls from 25 g of dough and open them with your thumbs, creating a cavity. Stuff with 1 teaspoon of chicken stuffing (10 g) and join the edges forming a coxinha. Dip the thighs first in the flour, then in the egg and finally in the panko flour. Fry in hot oil (170°C) until golden brown. Drain for a few minutes on absorbent paper and serve. Tips: For best result, only fry 5 sticks at a time. You can freeze the breaded thighs and defrost them by frying them directly in oil heated to 150°C, to ensure that the filling is hot. Additionally, you can substitute panko flour for breadcrumbs or bread flour.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.